Proteins form the structure of the smallest part of the body, the cell, and the enzymes that catalyse metabolic processes. Approximately 21% of the protein obtained from various sources comes from wheat, which is of strategic importance and created to be suitable for human nature. Wheat, especially durum wheat kernels, contains an average of 8-14% protein, but this ratio is significantly affected by environmental conditions. In particularly, soil nitrogen levels and weather conditions during the grain filling period, in interaction with the genotype, are closely related to the protein content of wheat. The quality of gluten, an important protein component used in bread making, is largely influenced by the genotype. The effect of genotype-environment interaction on gluten quality varies among different genotypes. Correctly interpreting the genotype-environment interaction that affects protein content and quality can enable the development of stable varieties with suitable protein quality and content.